Source: mortadellabologna.com

Presentation

A rich first course based on Carnaroli risotto rice, Mortadella , extra virgin olive oil, watercress sprouts, robiola, parmigiano reggiano and pistachios.

Ingredients

For 4 people

300 g Carnaroli rice

150 g Mortadella (in a single slice)

50 g Italian extra virgin olive oil

fresh watercress shoots

50 g fresh robiola

30 g freshly grated Parmigiano Reggiano

30 g toasted pistachios

Preparation

Cut the Mortadella into regular cubes

Heat the rice in direct contact with the pan in which it will be cooked without any seasoning.

Toast the rice for about 2 minutes, stirring often with a ladle.

Cook the risotto by adding lightly salted hot water a little at a time.

Once cooked, remove from the heat, add the Mortadella and mix with the robiola, Parmigiano Reggiano and olive oil.

Cover and let rest for 3-4 minutes before serving, garnishing with the watercress sprouts and some roughly chopped pistachios.

Allergens

• Rice (a very common allergy in the Far East, almost unknown in Italy and Europe)
• Rice: possible cross-reaction in case of sensitivity to grasses
• Mortadella: Check the ingredients on the label
• Crescione: possible reactivity in case of allergy to Birch
• Robiola: milk allergens
• Parmigiano Reggiano: milk allergens
• Pistachios: included among allergens in Community Regulation 1169/2011

Notes

• If intended for children, reduce the size of the ingredients to match the size of the rice.

Safety / Intended Use

• Product intended for subjects with Mucositis only if well cooked, Xerostomia (dry mouth) if well cooked, Dysphagia (only if in pieces of uniform size and consistency)
• Not recommended in case of Diarrhea
• Product to be prepared under strict hygienic conditions